CHARLIE BIRD'S FARRO SALAD
Steps:
- Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.
- Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
- Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.
SHRIMP, WATERCRESS AND FARRO SALAD
Provided by Food Network
Time 1h20m
Yield 4 large servings or 6 small servings
Number Of Ingredients 10
Steps:
- Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside.
- Preheat the broiler.
- Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly.
- Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine.
- Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side.
FARRO-CITRUS SALAD WITH SHRIMP
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to a boil. Add the farro, stir and reduce the heat to low; simmer until tender, 20 to 25 minutes. Drain.
- Meanwhile, grate the zest of 1/2 blood orange into a medium bowl. Add the shrimp, fennel seeds, a pinch of salt and 1/2 teaspoon pepper. Toss well, then set aside 10 minutes. Cut the peel off both oranges using a paring knife. Working over a large bowl, cut between the membranes to remove the orange segments so they fall into the bowl. Squeeze the remaining membranes to release any juices. Whisk in 2 tablespoons olive oil and the vinegar; set aside.
- Halve the fennel bulb lengthwise and thinly slice crosswise, discarding the core. Add to the oranges along with the watercress, parsley and olives; do not toss the salad yet.
- Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook, turning occasionally, until just cooked through, about 3 minutes.
- Add the farro to the salad, toss and season with salt and pepper. Divide among plates and top with the shrimp.
Nutrition Facts : Calories 480, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 273 milligrams, Sodium 1579 milligrams, Carbohydrate 47 grams, Fiber 7 grams, Protein 38 grams, Sugar 9 grams
SHRIMP AND FARRO SALAD
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the farro well and cook in a large saucepan of boiling salted water. Turn the heat to low and simmer for 25 to 30 minutes, stirring occasionally. Drain. Add the cooked farro to a bowl and drizzle with 1 tablespoon olive oil. Let cool.
- Add the mint, parsley, lemon juice, and 1/4 cup olive oil to a bowl of a small food processor and puree until smooth. Season the mixture with salt and pepper.
- Toss the cooled shrimp, farro, cannellini beans, watercress, and the dressing all together in a large bowl and serve immediately.
Nutrition Facts : Calories 352, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 153 milligrams, Sodium 473 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams
WARM FARRO-AND-WINTER-GREENS SALAD
In this easy and nourishing recipe, nutty farro enriches a warm winter salad that features earthy beets, protein-packed shrimp, crisp winter greens, and briny feta cheese.
Provided by Greg Lofts
Categories Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large heatproof bowl, whisk together mustard, vinegar, and 1/4 cup oil; season with salt and pepper. Heat a large skillet over medium; swirl in 1 tablespoon oil. Add shrimp, season, and cook, stirring a few times, until firm and just cooked through, 3 to 4 minutes. Transfer to a bowl and cover to keep warm.
- Return skillet to medium-high heat; swirl in remaining 1 tablespoon oil. Add farro and shallots; season. Cook, stirring occasionally, until farro is warmed through and has a nutty aroma, 4 to 5 minutes.
- Transfer mixture to bowl with vinaigrette and toss to combine. Toss in greens, shrimp, beets, and feta; serve.
FARRO RISOTTO WITH SHRIMP
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Bring broth and 2 cups water to a simmer in a medium saucepan. Heat oil in another medium saucepan over medium. Add scallion whites and cook, stirring frequently, until translucent, about 2 minutes. Add farro; cook, stirring constantly, until toasted, about 2 minutes. Add wine and cook, stirring, until absorbed.
- Add 1/2 cup broth mixture and cook, stirring, until liquid is absorbed. Continue adding broth in this manner, 1/2 cup at a time, until farro is tender but still slightly firm, about 30 minutes. (You may not need all of broth.) Stir in shrimp and peas and cook until shrimp are opaque, 2 to 3 minutes. Remove from heat; stir in cheese, scallion greens, and chopped herbs. Season with salt and pepper. Divide among bowls, top with herb leaves, and serve.
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- Bring a medium pot of water to a boil and add 1/2 tsp of salt. Add the farro and cook uncovered at a simmer ~30 minutes or until desired doneness. Drain and place in a large bowl.
- Mix 4 Tbsp olive oil, 4 Tbsp lemon juice, 1/2 tsp salt, and pepper in a small bowl. Pour over farro, stir, and place in refrigerator to cool before adding other ingredients. Stir occasionally so it doesn't clump.
- Bring a medium pot of water to a boil. Add 1/2 tsp salt and peeled and deveined shrimp. Cook ~ 3-4 minutes or until done (it won't take long). Blanch in ice cold water to stop the cooking process. Drain and place in bowl. Add 2 Tbsp lemon juice, 2 Tbsp oil, 1/4 tsp salt, and pinch of pepper. Stir and place in refrigerator.
- When farro is cold add: peas, radishes, pistachios, green onions, parsley, and mint. Add salt to taste. Plate and garnish with shrimp and Parmesan cheese. Happy Eating! Beckie
MEDITERRANEAN CHICKPEA FARRO SALAD WITH SHRIMP
From themediterraneandish.com
5/5 (30)Total Time 25 minsCategory SaladCalories 519 per serving
- In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.
- In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).
- Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.
- To make the shrimp. Place uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.
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